Wednesday, August 24, 2011

Chicken Fajitas

A lot of times I decide what to make for dinner based on what I have in my fridge. Tonight I had two kinds of bell peppers and a very ripe avocado. I knew what I had to do, make fajitas. This recipe is based off of how my brother makes fajitas, his secret ingredient is soy sauce... it helps the veggies to bring out their natural savory juicy flavors.

Serving size: 3-4
1 Tbsp olive oil
1 lime, juiced
1 large boneless skinless chicken breast
garlic salt, pepper, and chili pepper to taste
1 Tbsp olive oil
2 bell peppers, any color; sliced
2 onions, red and yellow; sliced
1 Tbsp soy sauce
tortillas, cooked
toppings of your choice: guacamole, sour cream, cheese (keep it simple)

1. Heat 1 Tbsp oil and lime juice in a medium saute pan to medium heat. Meanwhile, season chicken breast with a sprinkle of garlic salt, pepper, and chili pepper on each side, run spices into chicken. Place the seasoned chicken to the heated pan. Cook on medium-high to brown both sides, then turn heat to low and finish cooking on low, place lid on pan to help chicken cook thoroughly. Flip over midway through cooking. It should take about 10-15 minutes total, depending on the size of the chicken breast.
2. While chicken is cooking, heat 1 Tbsp oil in a large saute pan to medium heat. Add all veggies, sliced bell peppers and onions. Cook for 5 minutes on medium-high to get juices of the veggies flowing, stirring frequently. Lower heat to medium-low. Add 1 Tbsp soy sauce to pan and stir around veggies to coat.  Allow veggies to cook another 10 minutes, but make sure to stir often. Lower heat if soy sauce begins to burn.
3. Once chicken is cooked, slice into thin long pieces, perfect for tacos. Once sliced, add chicken and chicken juices to veggies to combine flavors. Turn off heat.
4. Place veggies and chicken inside cooked tortillas and top with your most favorite taco toppings, making sure to not overdue it so you can have the fresh fajita taste. Enjoy!

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